Butternut squash is very nutritious and delicious. It’s a “winter squash” so is generally available autumn through winter. Butternut squash has a thin skin which is easily peeled off with a vegetable peeler. It's edible, if you are looking for extra fiber, but in the Crockin’ Girls kitchen we prefer this tasty squash peeled. After peeling, halve it and scoop out the seeds, then chop!

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I’m sure the soups are good, but I was disappointed that they used splenda. Artifical sweeteners are sooooooo bad for you. I can’t believe that 1 TB of sugar in a lg pot of soup like that would make that much difference.

Nice, hearty soup. Although I would leave out the hot sauce next time (I’m a light weight!) I loved the crunch of the canned corn vs. frozen like I normally use. I added ‘wacky spiral’ noodles (veggie noodles-colored green and orange) for a lovely color. I added them about 30 mts before serving. I did use only 3 TBS of taco seasoning-was plenty. I may add some pre browned turkey next time for a even heavier soup. :)

Thank you do much for these soup recipes! Healthy ingredients and room to adapt your own ingredients too! Enjoyed the “guests”, they did a fantastic job! Nothing like friends to help your growing (good for you!!!!) company! Making
the Squash soup tomorrow! Thank you!

Happy to see your new healthy heart recipes! They look wonderful, I can’t wait to try them! The guests hosts did a great job. Seemed very professional… but did I miss the explanation? Are they the writers? Or were they chosen as viewers? I did miss Jenna & Nicole, too! It was a surprise not to see them Monday morning! I will look forward to more healthy heart recipes!

The black bean and butternut squash soup was great. I’m always looking for something a little different and this hit the spot. I made mine a little more spicy and added cooked brown rice before serving. I would definetely make it again.